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Sunday, September 21, 2014

Mini Peppers Stuffed with Apple Rice Salad

One of my favorite time saving tips is to make a big batch of rice or quinoa at the beginning of the week; then I use that as a base for a hoard of other dishes.

This week I had a bit of cooked  brown rice on my hands and I needed  a super quick and simple appetizer to welcome a few guests into our home. Using what else I had available, this yummy little dish came together in a snap.

It's the green apple that really sets this apart. Tart, crisp and fresh. The  hummus helps the rice stick together slightly and stay inside the pepper a bit better. For a warmer option, check out the Happy Healthy Tip below to turn this into a cheesy warm grilled version.  Either way, it's delicious!

Happy Healthy Tips: For a cheesy grilled version, skip the hummus. Spoon the mixture into the mini peppers and top with a little slice of cheese. Place over medium heat until  the cheese is melty.

Mini Peppers Stuffed with Apple Rice Salad

1 1/2 cups cooked  brown rice
1 green apple, diced small
1/4 cup onions, diced small
1/4 cup celery, diced  small
2 tbls jalapeno, minced
1/4 cup hummus
juice of 1 lemon
3 tbls extra virgin olive oil
Salt and pepper to taste
about 21dozen mini peppers

Toss together the rice, apple, onions, celery and jalapeno. Whisk together the lemon juice, olive oil and a pinch of salt and  pepper and toss with the rice mixture, set aside. 

Clean the mini peppers: cut in half and  rinse out the seeds. 

Mix the hummus with the rice mixture. Spoon the rice into the clean pepper halves. Assemble on a tray and  enjoy.

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